The First Mess Cookbook
Vibrant Plant-based Recipes to Eat Well Through the SeasonseBook - 2017
Home cooks head to The First Mess for Laura Wright's simple-to-prepare, seasonal vegan recipes, but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Wright presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125 produce-forward recipes showcase the best each season has to offer, and as a whole, demonstrate that plant-based wellness is both accessible and delicious. Wright grew up working on her family's local food market and vegetable patch in southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working in one of Canada's original farm-to-table restaurants, she launched The First Mess at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and quickly attracted a large international following. The First Mess Cookbook is filled with more of the exquisitely prepared plant-based recipes and lush photography that fans of the blog have come to expect. With recipes for every meal of the day, like Fluffy Whole Grain Pancakes, Romanesco Confetti Salad with Meyer Lemon Dressing, Roasted Eggplant and Olive Bolognese, and desserts like Earl Grey and Vanilla Bean Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.
Publisher: Toronto : Penguin Canada, 2017
Characteristics: 1 online resource